Basic Dough

Basic Dough

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From: Diabetic Living Magazine

This basic dough recipe uses a mixture of all-purpose and whole-wheat flour. It's easy to mix up and works well for dinner rolls, focaccia and more.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 to 2⅓ cups all-purpose flour
  • ⅓ cup warm water (105 degrees to 115°F)
  • 1 package active dry yeast
  • ¾ cup warm water (105°F to 115°F)
  • ¾ cup whole-wheat flour or white whole-wheat flour
  • ¾ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. In a large bowl combine ⅓ cup of the all-purpose flour, ⅓ cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap or foil. Let stand at room temperature for at least 8 hours or overnight to ferment.
  2. Gradually stir ¾ cup warm water into the yeast mixture. Stir in whole-wheat flour and salt. Stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
  • Use this dough to make Lemon-Herb and Walnut Focaccia, Cloverleaf Dinner Rolls, and Fruit and Nut Twists.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 103 calories; 2 g fiber; 22 g carbohydrates; 3 g protein; 147 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ starch

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